Description
These delicate arctic char fillets are lacquered with a savory and sweet teriyaki sauce. You’re going to love this recipe!
Ingredients
Scale
- 16 oz boneless arctic char, or amberjack (yellowtail)
- 1 tablespoon vegetable oil
- 1/2 cup teriyaki sauce (click link for the recipe)
- 1 scallion, finely chopped, for garnish
- Cooked rice, for serving
Instructions
- Slice the arctic char into 4 equal pieces and pat dry with a paper towel.
- Sprinkle salt using your fingers over each piece, and on both sides.
- In a large pan over medium high heat, add oil and swirl it around the pan. When the oil is hot, add the fish to the pan and cook on each side for 2 minutes, until golden brown.
- Whisk the sauce and pour it over the fish. Cook for 30 seconds, until the sauce thickens, and flip the pieces over to coat both sides. Cook for an additional 15 seconds and turn the heat off.
- Transfer the fish and sauce among 4 plate and top with scallions.
- Serve with rice and your favorite side (I recommend bok choy or other Asian greens).
Notes
This teriyaki arctic char will keep refrigerated for up to 2 days.
Reheating cooked fish: place the fillets on a cooking tray covered with parchment paper and place in an oven preheated to 275ºF. Leave for 10-15 minutes, until the internal temperature reaches 125ºF.
Make it gluten-free: swap soy sauce for liquid amino or tamari sauce, and the cornstarch for arrowroot.
Nutrition
- Serving Size:
- Calories: 265
- Sugar: 17.2 g
- Sodium: 916.1 mg
- Fat: 15.7 g
- Saturated Fat: 5 g
- Carbohydrates: 24.6 g
- Fiber: 1.9 g
- Protein: 21.9 g
- Cholesterol: 59 mg
